This easy pretzel dough is perfect for baking with kids. Bake a batch of these delicious soft pretzels for dunking in cheese dip or honey mustard for your next football party or for a fun snack any time of year.
PREP TIME 25 minutesminutes
COOK TIME 15 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 12pretzels
Ingredients
1 1/2cupwarm waterstraight from your kitchen tap, no need to test the temperature
1packet active dry yeast or 2 1/4 tsp yeast from a jar
1tspsalt
1tbspbrown sugar
1tbspbuttermelted
3 3/4 - 4cupsflour
kosher salt for sprinkling on top
For the water bath:
1/2cupbaking soda
9cupswater
Instructions
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
Measure the warm water into a measuring cup and sprinkle the yeast into the water. Stir it together with a fork and let it sit for one minute.
Add the salt, brown sugar, and melted butter to the bowl of an electric mixer with the dough hook attachment. Pour the yeast and water into the bowl and whisk them together.
Add 3 cups of the flour just one cup at a time to the bowl. With the mixer on low speed, use the dough hook to beat it together between each addition.
Add the remaining 3/4 cup of flour and then test to see how sticky the dough is. You can add 1/4 cup to 1/2 cup more flour if it sticks to your fingers. Be careful to add just enough. You can. always add more, but can't take it back out.
When the dough bounces back when pushed, it is ready to knead. Place it on a lightly floured surface. Knead the dough for 3 minutes and then shape it into a ball. Cover it with a clean kitchen towel and let it rest for 10 minutes while an adult prepares the water bath.
PREPARE THE WATER BATH:
Add 1/2 cup baking soda to 9 cups of water and whisk together. Bring to a boil over medium heat.
ROLL THE PRETZELS:
Use a pizza wheel to cut the dough into 12 equal portions.
Roll each dough ball into a 20 - 22-inch snake. Take each end of the snake and pull them up, around, and down with a twist to form the pretzels.
Pinch the ends of the pretzel to the dough to hold.
DUNK AND BAKE:
The adult should use a slotted spoon to dunk each pretzel for just 20 - 30 seconds in the hot water bath. Drain the water and place the pretzel on the prepared cookie sheet.
Sprinkle kosher salt on the pretzels while they are still damp so the salt will stick.
Bake for 12 - 15 minutes or until the pretzels are golden brown.
Recipe Notes
The pretzels are best on the day they are made but can keep in an air-tight container for up to 3 days.